15 Minute Pasta with Spinach Ricotta Pesto

This quick and simple 15 minute pasta with spinach ricotta pesto makes a great weeknight meal!

Spinach ricotta pesto is a great variation to the traditional pesto. It’s ridiculously easy to make and comes together in about 3 minutes flat. Puree the spinach, pine nuts, garlic, parmesan cheese, salt, pepper and extra virgin olive oil with an immersion blender then add the ricotta and blend until smooth.

It’s the first time I put ricotta into my pesto, and I think I like it even more than the classic pesto. It’s fresh, creamy, thick and smooth, not to mention it’s so delicious.

It’s great with pasta of course but it can be served with potatoes, chicken, fish or as a spread on sandwiches, wraps, and pizza.

One of the things I love about pesto is that you can really get creative with the ingredients and customize it to suit your taste. You can substitute pine nuts with walnuts, almonds, pistachios or cashew nuts, replace the spinach with another leafy green, or swap the Parmesan cheese for pecorino.

Spinach ricotta pesto will last in the refrigerator for about 3 days in an airtight container and it can easily be frozen.

If you try this recipe let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

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15 Minute Pasta with Spinach Ricotta Pesto

This quick and simple 15 minute pasta with spinach ricotta pesto makes a great weeknight meal!

Author

as easy as apple pie

Nutrition Facts

15 Minute Pasta with Spinach Ricotta Pesto

Amount Per Serving

Calories 430Calories from Fat 169

% Daily Value*

Total Fat 18.8g29%

Saturated Fat 4.9g25%

Cholesterol 77mg26%

Sodium 163mg7%

Total Carbohydrates 49.1g16%

Dietary Fiber 1.3g5%

Protein 17.9g36%

* Percent Daily Values are based on a 2000 calorie diet.

Course

Pasta

Prep Time

3minutes

Cook Time

12minutes

Total Time

15minutes

Servings

4

Calories

430kcal

Ingredients

320grams (11.3 ounces)mezzi rigatonior any pasta you prefer

225grams (8 ounces)fresh spinach

1/2clovegarlicchopped

1tablespoonpine nuts

3tablespoonsfreshly grated parmesan cheese + extra for serving

3tablespoonsextra virgin olive oil

200grams (7 ounces)low-fat ricotta cheeseor part skim

salt

pepper

You will also need:

a bowl of ice cold water.

Instructions

Bring a large pot of salted water to boil, add the pasta to the water and cook according to package directions.

Bring another large pot of salted water to a boil and blanch the spinach for about 1 minute, remove and place in the ice bath. Drain again and squeeze as much liquid from the spinach as possible, then roughly chop.